Breakfast Casserole
Ingredients: 
6 large eggs, whisked (Vegan Option: Just Egg)
2/3 cups milk (Vegan Option: Oat Milk or Almond Milk)
1 cup cheese, shredded (you can use Mexican cheese blend, mozzarella, cheddar, or Monterey Jack)
1/2 teaspoon kosher salt
5 slices day-old whole wheat bread, cut into cubes
4 pieces of bacon, cooked and crumbled into bite-size pieces (Vegan Option: Beyond Meat Breakfast)
1 cup cooked vegetables, chopped (broccoli, corn, bell peppers, onions or anything you have leftover from last night’s dinner)

Recipe:
1. Preheat the oven to 350 F.
2. In a bowl whisk the eggs, milk, cheese and salt until thoroughly combined.
3. Soak the cubed bread in the egg mixture and stir until just combined (you don’t want to over mix the bread or it will break apart).
4. Fold in the remaining ingredients.
5. Pour the mixture into an 8×8 inch greased pan and bake for 45-50 minutes or until the top is golden.
6. Serve.
*Can be doubled and cooked in a 13 x 9 inch dish

Enjoy!

Recipe: weelicious.com, modifications by us!

Cinnamon French Toast Bites
Ingredients: 
4 thick slices of Texas toast or slightly stale white bread
2 large eggs (Vegan Option: Just Egg substitute or Vegan egg white)
1/4 cup milk (Vegan Option: Almond/Oat Milk)
Pinch of Salt
1/4 cup white sugar
1/2 tsp cinnamon powder
3 tbsp butter (Vegan Option: Earth Balance or Mykonos Butter)
Mapple Syrup to serve

Recipe:
1. Cut the crust off the bread, then cut each piece into 9 equal cubes.  Whisk the eggs, milk and salt in a medium bowl.
2.  Combine sugar and cinnamon in a shallow bowl.
​3. Melt 1 1/2 tbsp of butter in a fry pan over medium high heat. Don't let the butter brown.
4. Quickly toss half the bread cubes in the egg mixture and use your hands to shake off excess egg mixture. Place the bread cubes in the fry pan and use a wooden spoon to "sauté" them until browned on all sides - about 2 to 3 minutes.
5. Remove the bread cubes from the fry pan straight into the sugar mixture. Toss to coat, then remove onto a plate.
6.  Repeat with remaining bread cubes.
7. Serve immediately, with maple syrup for dipping.
Enjoy!

(Recipe: recipetineats.com, Modifications, us!)

Bacon + Scrambled Egg Croissant
Ingredients: 
1 croissants (Vegan Option: Vegan Croissants from Whole Foods)
4 eggs (Vegan Option: Froze Just Egg patties)
Bacon (Vegan Option: Hillary's Breakfast Sausage or Tempeh Bacon)
2 tbsp of maple syrup
Butter (Vegan Option: Earth Balance Butter)
Salt + Pepper

Recipe:
1. Soak bacon (or vegan meat) in maple syrup for 30 minutes. Cook in a skillet or in the over/grill.
2. Preheat oven to 350 to warm croissants. 
​3. Crack eggs, season with salt and pepper, and lightly whisk with a fork.
4. On medium/low heat, glaze with butter and gently cook eggs, stirring until they are at a consistency of your liking.
5. Stuff warm croissants with bacon and eggs.
Enjoy!
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(Recipe: @Rob_eades, Modifications, us!)

Chorizo + Egg Hash
Ingredients: 
6 hash browns
4 eggs (Vegan Option: Just Egg)
2 green onions
Cherry tomatoes
Cheddar cheese
Package of chorizo (Vegan Option: Trader Joe's meatless chorizo)
1 tbsp olive oil
Salt + Pepper

Recipe:
1. Preheat oven to 200C and put hash browns in the over for 15-20 minutes.
2. Cut green onions and cherry tomatoes and diced chorizo. On medium heat, add oil and fry chorizo and after a few minutes, add tomatoes and green onions, and season.
​3. Remove hash browns from the oven and slice them and add them in. 
4. Make four gaps/circles in the pot and crack the eggs in. Add cheese to your liking.
5. Fry for a few minutes and garnish with green onions for serving.

Enjoy!
​​
(Recipe: @Rob_eades, Modifications, us!)

Berry Blast Crunch Pot
Ingredients: 
Granola
​Strawberries
Blueberries
Raspberries
Greek Yogurt (Vegan Option: Kite Hill Vegan Yogurt)

Recipe:
1. Chop up your berries and other desired fruit. 
2. Layer your glass or bowl with chopped fruit, greek yogurt, and granola. 
​3. Alternate layers until glass or bowl is full. 

Enjoy!